Greek Antipasto Pita


I've decided to try cooking my way through the Moosewood Restaurant Simple Suppers book, which is where this recipe came from. Its another one of the recipes we flagged as soon as we flipped through the book the first time. It was so incredibly easy and delicious! I think it would be perfect for a really hot summer night when you don't feel like being in the kitchen or by the grill for too long. I also think that minus the pita, it would be a great side dish salad to any main course you want. I may even try a version of this with cubes of bread as a panzanella at some point in the future too! I did make one minor change to the original recipe. I omitted the 1 stalk of celery that it called for. I had none left in my fridge and I didn't feel like buying a whole bunch just for 1 stalk!


2 tablespoons Olive Oil
1 tablespoon Red Wine Vinegar
1 tablespoon Dill
2 Garlic Cloves, minced
1 Cucumber, chopped
1 small Red Bell Pepper, chopped
1/2 Red Onion, chopped
8 Kalamata Olives, chopped
2 Roma Tomatoes, chopped
Salt & Pepper to taste
Pita Bread
Feta Cheese

In a large bowl, whisk together the olive oil, vinegar, dill, and garlic. Add the chopped vegetables and stir to mix well. Allow the vegetables to sit for at least 10 minutes to absorb the flavor of the marinade/vinaigrette. Add salt & pepper to taste. Spoon vegetable mixture into a pita pocket and top with feta cheese.